Goat cheese tastes like vomit

Goat cheese tastes like vomit DEFAULT

Flavor Basics

The flavor of cheese in influenced by many things -- microorganisms, enzymes, and processing steps to name a few. We'll take a look at the most basic reactions in this post.

Flavor

Why do we eat cheese? For its texture? For its powers of seduction? With reasons aplenty most would say for its flavor. What is flavor? Taste + Aroma. Our brain combines the information from our tongue with the information from our nose and the result is flavor. Cheese represents one of the most complex food products whose wildly different forms fall under the same moniker. Ceteris paribus, no sane person would think that fresh chèvre and aged Gouda were the same type of food based purely on flavor.

This post aims to address some of the underlying processes in cheese responsible for its unique flavors. I have a habit of saying “we’ll cover that in a future post”. That motto applies here more than ever. The biochemical process occurring in cheese are very complex. There are whole books written about how flavor is formed in cheese. For our purposes, we’ll introduce some of the main concepts. Rest assured, we’ll cover the really complex stuff soon enough.

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Acid Formation

One of the major processes occurring in almost all cheeses (those that are ripened) is the breakdown of lactose into lactic acid. This process has tremendous effects on flavor (and not to mention texture). Lactose is a sugar made up of a glucose molecule and galactose molecule. The starter culture break up the lactose and eat the glucose and turn it into lactic acid. This concept was introduced in a previous post.

Acid formation lowers the pH of the cheese and often correlates to an acidic/sour/tart flavor in cheese. Think of really old cheddar, it is really acidic or "sharp".

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Lipolysis

Most of the fat (aka lipids) found in milk/cheese is originally in the form of a triglyceride. There are three long chains called fatty acids, connected to a glycerol molecule. What's important here is that when those intact chains are connected, we don't taste much. Those chains have to be clipped off and/or broken down to start generating flavors and aromas.

Lipolysis

Lipolysis is the breakdown of milkfat into free fatty acids

Enzymes called lipases clip off those fatty acids, and they become free fatty acids. This process is called lipolysis. These fatty acids now have taste and aroma, yay! A really short fatty acid is called butyric acid and that is the hallmark of so-called "rancid" flavor, which is found in cheeses like provolone and feta. A not-so-consumer-friendly term for this is “baby vomit” aroma. Medium length fatty acids are partly responsible for goat-like flavor found in goat cheeses. Longer fatty acids taste soapy, so think of cheeses like Romano. Length of these fatty acids determine their flavor/aroma as you can see. Do you see how I drastically oversimplified things and attributed flavors to a single class of compounds? In reality it’s much more complicated and not completely understood.

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Proteolysis

Cheese, as mentioned in other posts, is made up of mostly casein protein. All that protein can breakdown into other compounds that generate flavor. Proteolysis is a catch-all term used to describe reactions involving protein breakdown.

Proteolysis

Proteolysis is the breakdown of protein

Residual rennet could break off big chunks of the casein, and form what we call peptides. Peptides are shorter protein molecules. Some of these peptides can cause bitterness. From there, those peptides could be broken down even more by enzymes from the milk/starter cultures/NSLAB/mold/etc. into amino acids. Amino acids are the building blocks of proteins. These amino acids themselves are flavorful in some cases, but could also go on to react and form a whole bunch of flavorful compounds. See the last section of this post for a teaser.

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Secondary Reactions and Beyond...

We discussed the first stages of lipolysis and proteolysis above. Free fatty acid are formed from lipolysis. Peptides and amino acids are formed from proteolysis. These compounds certainly to contribute to flavor. But the story doesn’t end there. The products of these reaction can go on and form other flavor compounds. The exact processes can get quite complex, but one major pathway is through microbial metabolism. The bacteria/mold/yeast/etc. transform these compounds into different ones creating a huge assortment of flavor compounds. We’ll mention a few.

Beyond Lipolysis

Free fatty acids can further react to form thousands of flavor compounds. Buttery flavors, fruity flavors, perfumy, and many more are formed. Fatty acids can be converted to ketone and alcohol compounds by blue mold giving the characteristic medicinal aroma of strong bleu cheese.

lipolysis_flavors

Products from lipolysis can yield many different flavor compounds

Beyond Proteolysis

Oftentimes the amino acids left over from proteolysis go on and form many different flavor compounds. Sulfur containing amino acids can be broken down and eventually go on to form sulfur compounds, like you'd fine in some aged cheddars. Some protein break-down products could go on to react and form things like ammonia, like in Camembert (simplification). Break-down products can react with fat break-down products and give even more flavor.

proteolysis_flavors

Products from proteolysis can yield many different flavor compounds



For More Information

Flavor Wheel

A PDF of the cheese flavor wheel

Sours: https://www.cheesescience.org/cheeseflavorbasics.html

What a scent called ‘cheesy vomit’ taught me about artificial flavor

NEW YORK — I never knew I could like a smell called “cheesy vomit” until I visited the Museum of Food and Drink.

The museum, which opened last week with an interactive “flavor lab” in the Williamsburg neighborhood of Brooklyn, explores the history of how flavor is produced and maps the beginnings of what we call “artificial flavor.” The story is as much about chemistry as it is about capitalism and colonization, which both brought flavors from the Americas to Europe and created a worldwide demand for their production.

At the center of the lab, which is housed in a former storage warehouse, an interactive smell machine lets visitors smell the separate flavors that make up familiar foods. That’s where I saw it: a flavor labeled “cheesy vomit,” which museum founder Dave Arnold developed with research from flavorists and neuroscientists. It turns out “cheesy vomit,” otherwise known as the smell of butyric acid, forms an important component of cheese, along with a flavor dubbed “butter sweet cream,” which comes from the organic compound diacetyl. Separately, they both smelled terrible. Together, they took on a savory, cheesy scent.

Below, check out what else surprised us from our visit.

“Artificial” doesn’t mean what you think it does.

The question of which flavors are “natural” and which are “artificial” have inspired a great deal of debate — but our brains usually can’t tell the difference, according to Emma Boast, the museum’s program director. “There isn’t, oftentimes, a very big difference between these flavors that are natural or artificial,” she said. This is because even artificial flavors, those that were produced in a lab, usually share the chemical makeup of their plant-based counterparts, making it nearly impossible to distinguish between the two, she said.

I asked Boast and Peter Kim, the museum’s executive director, how they would define “artificial flavor,” a conversation that became philosophical very quickly. “What does natural mean in the first place?” Kim asked. “You might argue that food, inherently is artificial, because agriculture is artificial. Breeding is artificial. What we’re cooking is artificial.”

And some flavors that carry the “natural” label were actually created in a lab, but received the “natural” designation because they come from a botanical source — like citrol, the molecule that gives lemon its flavor and can be derived from lemongrass, Kim said.

These details speak to a larger point — that flavors created in a lab are chemically the same as many so-called “natural” flavors, making those labels irrelevant, Kim said. “No matter where a chemical flavor comes from, it is chemically identical at the end of the day,” he said.

Photo by Christopher Annas-Lee

“One of our underlying theses is that food connects to pretty much every aspect of human life,” says Peter Kim, the museum’s executive director. Photo by Christopher Annas-Lee

A 12-year-old enslaved child made it possible to taste vanilla around the world.

Vanilla is native to Mexico, and according to a number of accounts, it first reached Europe after Spanish conquistador Hernán Cortés brought the vanilla orchid across the Atlantic Ocean. At the time, it was not widely known how to cultivate the plant. But in 1841, Edmond Albius, a 12-year-old enslaved child in the French colony of Réunion, found a way to easily pollinate vanilla orchids by hand using a blade of grass.

His method made its way to vanilla production in Madagascar, which leads worldwide vanilla production, and is still used today. But Albius is seldom credited for this discovery, Boast said. “A lot of people don’t know about him,” she said.

Most vanilla-flavored things we eat do not contain vanilla…

…but they do contain vanillin, a compound found in vanilla beans that contribute to vanilla’s taste. For that we can thank Nicolas-Theodore Gobley, a French chemist who isolated vanillin from vanilla beans in 1858. German scientists Ferdinand Tiemann and Wilhelm Haarmann discovered the molecular structure of vanillin in 1874, opening the door for synthetic vanillin production from other materials. It is possible to synthesize vanillin from many different substances, including pine bark and lignin, a waste product from the paper industry.

Photo by Christopher Annas-Lee

The coffee smell machine isolated two scents that are present in coffee, allowing visitors to try them separately. Photo by Christopher Annas-Lee

Coffee’s aroma comes from a “skunk” smell.

More specifically, it comes from a combination of coffee grounds and furfuryl mercaptan, a chemical in brewed coffee that contains sulfur. Furfuryl mercaptan is also present in grilled fish, garlic and rotting eggs. Using the museum’s coffee smell machine, I smelled both scents separately and together — on its own, the compound smelled like a skunk, but in combination with coffee smell, it created the sense of fresh-brewed coffee.

The U.S. doesn’t understand umami.

Of the five tastes — sweet, sour, bitter, salty and umami — the least-understood, especially in the U.S., is umami, a savory taste present in mushrooms, cheese and cured meats, Boast said.

Some of the umami taste we encounter in savory foods comes from monosodium glutamate, also known as MSG. It became popular as a food additive among food manufacturing companies in the 1950s as a way of enhancing the “mouth-watering” flavor of umami, Boast said. After a widespread, now-debunked rumor took hold that it could cause physical reactions like heart palpitations in the 1960s, MSG gained a negative reputation. But it continues to be present in a variety of common foods, Boast said.

“[MSG] never really took off with American consumers in the home, yet it found its way into everything we eat,” Boast said. “We just don’t really realize it.”

You can visit the Museum of Food and Drink at 62 Bayard St., Brooklyn, New York.

Sours: https://www.pbs.org/newshour/arts/takeaways-museum-food-drink
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HelloTiffy
HelloTiffy|Dec 26, 200703:19 PM     200

Hi everyone, first time poster. I was just curious about how many members find goat cheese (or maybe another food) completely, extremely, ridiculously horrible.

I am a big fan of all kinds of food and cheeses. I made a mistake of assuming all cheese is heavenly and I have sampled goat cheese two times in my life. Both times, I was overwhelmed by disgust, if I didn't know better I would swear it is poison - I am not exaggerating! I can't even swallow it and couldn't even explain how I think it tastes because it was like overwhelming bitterness until I spit it out (the aftertaste was almost as horrible, for 5-10 minutes). I found this very very odd, as I said before I am not a picky eater at all. It was so bad, and not a normal "I don't like that food" reaction that I wonder if this happens to anyone else. I have heard about a gene that makes some people feel this way about cilantro (a genetic thing), except they can tell it tastes like soap. I was just curious, thanks for reading!

Sours: https://www.chowhound.com/post/goat-cheese-haters-473078
Why Hershey bars taste like vomit (and I love them)

What Stinky Cheese Tells Us About the Science of Disgust

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The dinner party is popping. You're enjoying the wine, music and sparkling conversation—when suddenly the soiree is invaded by an unexpected guest. Your host has just unveiled a show-stopping block of blue cheese, which is now pumping out an almost tangible odor thanks to the bacterial hordes going to town on the crumbling hunk.

The question is: Are you thinking “ooh, time to eat” or “ew, smelly feet”?

Neuroscientists, it turns out, are fascinated by this pungent scenario. They want to know why we react they way we do to stinky cheeses—with revulsion or desire—because uncovering the roots of this love/hate relationship could reveal the neural basis of disgust. Today these pioneers of the revolting are using brain-scanning to take a detailed look at what these polarizing foods actually do to our brains.

Last year, for instance, researchers at the Université de Lyon used fMRI imaging to explore the brains of both cheese lovers and haters while they were viewing and inhaling dairy. Pumping the scents of blue cheese, cheddar, goat cheese, Gruyere, Parmesan and tomme into volunteers’ noses revealed that the brain's reward center displayed aversion behavior activity among cheese haters, reports lead author Jean-Pierre Royet. Further, inactivity in a region that typically fires up when hungry people see food led Royet to suggest that those disgusted by cheese may no longer view it as food at all. 

The work recently won an Ig Nobel, the parody Nobel Prize-inspired awards intended to celebrate science that first makes you laugh but then makes you think (or in this case, stink). But while scanning people’s brains as they experience an olfactory onslaught may be entertaining, it could also be illuminating.

Royet’s study included a 332-person survey that sought to quantify the extent of stinky cheese aversion. Even in cheese-loving France, he found, 11.5  percent of respondents were disgusted by stinky cheese—more than triple the rate among other foods like fish or meats. “It was quite unexpected,” he says, “but it is probably the same thing in other countries in Europe, and in the USA too.”

For the purposes of the survey, those who rated their liking for cheese between 0 and 3 on a 10-point desirability scale were considered “disgusted.” More than half of them actually rated it at rock bottom, from 0 to 1. The survey also sought to understand what exactly it was about cheese that turned so many stomachs. Six out of 10 respondents simply claimed to be disgusted by the odor and taste; another 18 percent cited a cheese intolerance or allergy.

But those results still didn’t answer the fundamental question of what it is about strong-smelling cheese that makes it revolting to so many—and by extension, what makes some foods more disgusting than others. To answer those head-scratchers, you first have to understand what disgust really is. And for that, you should turn to Paul Rozin, a well-known psychologist at the University of Pennsylvania who has been trying to answer that question since the 1980s.

In 1872, Charles Darwin took an early stab at defining disgust, writing that the the term “refers to something revolting, primarily in relation to the sense of taste, as actually perceived or vividly imagined.” Rozin, known to some as "Dr. Disgust," has refined that definition further. A more compelling way to think of disgust, he says, is by what's called the contamination response.

“Take something that you really don't like, [for instance] a bitter vegetable, and just touch it to a food that you do like,” he says. “It won't necessarily make that food inedible. You can still eat it. But touch a cockroach to it, and it will have that effect. That's because it is disgusting.”

He continues: “Or think of someone who hates the taste of cilantro and is being fed cilantro through a stomach tube. Would they really be disgusted by the idea? Probably not. But they'd be disgusted by the idea of being fed cockroaches through the same tube.” (Cockroaches are a common theme in many of Rozin’s explanations.)

In his work, Rozin has found that some foods are definitely more likely to produce disgust—and animal products top the list. One explanation may be because we realize that animal-derived foods are more likely to hold harmful pathogens, he says, though it’s debatable whether such knowledge would be innate, learned or both. “Animal products have the property that they decay rapidly, unlike plant products,” Rozin says. “So they can become a source of infection and putrefaction.”

Yet stinky cheese, while itself an animal product, presents a particularly interesting case. For one thing, the pungent smell that makes it so offensive to some isn't matched by the cheese's actual taste. That's why some smelly cheese-eaters proclaim that they “just have to get it past my nose,” Rozin notes.  “It has the odor of decay that elicits disgust, but it really doesn't elicit that contamination response.”

This may seem at first paradoxical, as the senses of smell and taste are so intimately entangled. In fact, much of what we refer to as taste is actually dominated by smell, which relies on organs in your nose picking up airborne chemicals. And this may be particularly true in the case of moldy, stinky fromage, notes Johan Lundström, a neuroscientist and psychologist with the Monell Chemical Senses Center in Philadelphia.

“Remember, taste can only convey five sensations: salty, savory, sweet, bitter and sour,” Lundström says. “Everything else is per definition mediated by the sense of smell, even if it is coming from the mouth.”

While chemistry is no doubt at play, the sensation of disgust is also highly dependent on emotional and social context, he adds. Cheese perfectly illustrates the complexity of this response. For instance, “If you mix butyric and isovaleric acids you can either get a very strong sensation of vomit, or of Parmesan cheese, and it's completely dependent on context whether that is disgusting or pleasant,” he says. “Similarly, the smell of fecal matter on a farm is less disgusting than the odor emanating from a porta potty at a music festival.”

Nobody knows exactly why that's the case, Lundström adds. His best guess is that we're simply less disgusted by animal waste, because human waste is more dangerous since pathogens are less likely to spread between species.

In the recent brain-scanning study, Royet found that when cheese-haters smelled the object of their disgust, or even saw images of cheese, two small areas of their reward neural circuit became more active. This suggested to him that these areas were involved in aversion motivated behavior. Perhaps, “people who are disgusted by cheese have learned to avoid cheese because they have been ill following its consumption,” he muses. “As soon as these individuals smell or see cheese, specific structures in the brain can be activated to signal that this food represents a potential danger for them.”

There’s another twist as well. Royet also looked at a part of the reward circuit that typically becomes active when hungry people smell or see food. In cheese haters who were exposed to cheese and had to decide whether it would satiate their hunger, however, this region appeared to be deactivated.

“That is, this mechanism is no longer functional. Cheese is no long recognized as food,” he says. This is one of the four main reasons Rozin suggests for why people reject foods. They find the taste unpleasant (bitter broccoli), they think it's bad for their health (fatty stuff), they consider it a nonfood (you 'could' eat paper but you won't), or they are actually disgusted by the offering. 

Royet’s findings are hardly the final word on the topic, however. Lundström suggests that those who hate moldy cheeses may not have learned aversion by negative experience at all. He suggests the opposite: They just haven’t learned to like it. Young kids, including his own daughter, may refuse stinky cheese though they've never encountered it even in utero, he adds. Other brain studies have centered disgust in the insula cortex region, which, interestingly, is also involved in self-awareness. 

Such mysteries go to show that disgust is a complex response that's difficult to isolate from other variable factors—including hunger vs satiety, liking vs wanting, or pleasantness vs unpleasantness. Even a factor as seemingly straightforward as intensity can muddle the picture. “People often rate stimuli that they find disgusting as more intense than those that are desirable, even when they are exactly the same,” Lundström says.

These challenges make it difficult to explore this primal human response, Lundström says. But when you’re faced with stomaching a repulsive food, it might not matter. We still might not know exactly why some foods make our stomach turn—but we definitely know disgust when we feel it. 

Sours: https://www.smithsonianmag.com/science-nature/what-stinky-cheese-tells-us-about-disgust-180965017/

Cheese vomit like goat tastes

“Goatyness”: Why Does Chèvre Get Such a Bad Rap?

As a self-diagnosed foodie from a very young age, I love to cook and bake for my family. I enjoy creating new recipes, tweaking old ones and experimenting with new flavors and textures. I am also proud to say that my culinary repertoire has increased substantially over the years from spaghetti and meatballs (my signature dish as a 7-year-old), to more refined dishes such as mushroom and pea risotto. Unfortunately, up until a few years ago, goat cheese was a foreign ingredient that I had seen only on a few gourmet restaurants’ menus, but had never used in my own kitchen. Now, goat cheese is practically a staple in my diet.

Kristina Stockburger with her brother and Dad

 

According to the MchPherson Sentinel, 65% of the world uses goat milk as their standard. However, in the U.S. goat milk is still fairly foreign. Whether it is because cow milk has dominated the dairy industry in the U.S. or for another reason, goat’s milk hasn’t gained traction with Americans until recently.

But, there are still a few common misconceptions about goat’s milk that dissuade consumers from purchasing goat’s milk products, such as chèvre. So, why does goat’s milk get such a bad rap in the American cheese industry? Why are some people afraid to try such a delicious delicacy?

Goat Lively Run Dairy

 

Some people have never tried goat cheese because they are picky eaters and don’t like trying something new. Others have tried goat cheese before and despised it because of a tangy, strong flavor that is associated with goat cheese known as “goatyness’. While cheese makers can’t control whether people try new things or not, they can control the level of “goatyness” a cheese has.

I discussed this matter with Lively Run Dairy’s head cheesemaker, Pete Messmer. There are  two key factors that determine the “goatyness” of chèvre cheese: first, how old the milk is when it is processed and, second, whether or not the bucks, who can emit a very distinct odor, regularly live in the same pen as the does.

Pete Messmer Cheesemaker Lively Run Dairy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Below I have consolidated Pete’s insights into the cause of the “goatyness” flavor.

1) Freshness of the Milk

To sum it up in a nutshell, goat’s milk goes bad much faster than cow’s milk. The reason behind this? Goat’s milk is naturally homogenized, unlike its cow counterpart. As a result, goat’s milk ages much quicker. “As it ages, the milk will get progressively stronger and ‘goaty-er’. The longer you take to process the milk, the stronger the “goatyness” will be in the cheese,” said Pete.

Steve Messmer Milking Goats Lively Run Dairy

So, what practices does Lively Run Dairy follow? Pete says that he never uses milk more than four days old. As a result, the milk retains a fresh flavor throughout the cheese-making process. “If it’s made well and done right, [the chevre] should be relatively mild,” said Pete. “It’s kind of a paradox because you would think a fresher cheese would emote more of a goaty flavor, but it is actually the opposite.”

 2)Bucks Living with Does

Pete explained that, “During breeding season, when does go into heat, the bucks produce pheromones” that smells like a strong goat cologne to help attract the ladies. However, “That pheromone will start to permeate the milk if the buck is in [the pen] with the does all year round.” As a result, if the bucks and does live together, the does’ milk will become very “goaty”.

Buck Lively Run Dairy

As for the living situation for Lively Run’s goats? The bucks and does live in separate pens year-round unless it is breeding season. As a result, our chèvre is not very affected by the bucks’ scents.

 

Give Goat Cheese Another Go

So, maybe you’ve had goat cheese, such as the creamy chèvre cheese, in the past and haven’t enjoyed it because of its strong “goatyness”. While it is possible that you just might be a person who doesn’t like the flavor of goat cheese, it is also entirely possible that you experienced poor quality goat cheese. Place your trust for high quality goat cheese in a dairy that upholds to high standards for its goat milk production.

And don’t worry, if goat cheese isn’t your thing, Lively Run Dairy carries a variety of cow milk cheeses as well. Bon appetite!

Kristina Stockburger at Lively Run Dairy

 

Written by Lively Run’s marketing and communications intern, Kristina Stockburger. She is a senior Integrated Marketing Communications major at Ithaca College.

Sours: https://livelyrun.com/from-the-farmer/goatyness-chevre-get-bad-rap/
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4 Common Mistakes People Make About Goat Cheese

If the first word you would use to describe goat cheese is “funky” or “barnyardy,” you’re not alone. That said, you might also be overlooking all that goat cheese has to offer.

While it can boast pungent flavors and smells, the stereotype of all goat cheese as smelling and tasting like a barnyard is undeserved — and according to Haley Nessler, who works for Northern Californian cheese manufacturer Cypress Grove, it’s not the only thing people get wrong about the cheese.

To bust some of the most common goat cheese misconceptions, we spoke with Nessler at the San Francisco music fest Outside Lands, where Cypress Grove was slinging plates of its famed goat and sheep milk cheeses to revelers at a magical section called Cheese Lands. Ahead, Nessler sets the record straight on four myths that could be holding you back from maximum goat cheese gratification.

"Goat cheese is always funky."

Not so, says Nessler. Depending on how it’s produced, goat cheese can range from gamey and tangy to mild and even lightly sweet. “A lot of people describe goat cheese that maybe doesn’t come from the cleanest milk as sort of goaty and barnyardy, so really all it takes is one bad experience and then that’s what people think goat cheese tastes like,” she says. (That said, there are those who enjoy that goaty flavor, and to each their own chèvre.) “But when you use fresh, clean milk, that carries over into the cheese as well.”

Freshness is important — the older goat milk is when it’s processed, the goatier the cheese will taste — and so is keeping male and female goats separate, explains Nessler: During breeding season, the males produce strong-smelling hormones that can make the females’ milk and the cheese produced from it taste goaty, too.

"Goat cheese is always soft."

Soft, fresh goat cheese may be the most widely known type, but, “You can definitely make firm cheeses out of goat milk,” Nessler says: When people think of goat cheeses as creamy by default, they may be thinking first of “farmstead cheeses, of producers who have their own goats and make their own cheese, but goat cheese goes far beyond that.” She points to Cypress Grove’s dense goat Gouda, Midnight Moon, which is aged six months or more and studded with crunchy protein crystals developed in the aging process (“A lot of people taste it and don’t even know it’s goat”). Cheddar, Swiss, and Jack cheeses are a few others you can find in goat form.

"If cow cheese upsets your stomach, you need to avoid goat cheese, too."

“One of the biggest bonus points of goat cheese is that goat milk has a different protein composition” than cow milk, Nesser says, with the proteins in goat milk more digestible than those in cow milk. Goat milk fat globules also tend to be smaller than cow milk fat globules, meaning your digestive enzymes can make shorter work of them. If you’re lactose intolerant and can’t digest lactose, the sugar found in milk, keep in mind that goat milk has a fair amount of the stuff; there’s still a bit less than in than cow milk, though, another reason goat cheese may be easier on some people’s stomachs.

"Wine is always the best beverage to pair with goat cheese."

You might assume a nice cheese’s natural best friend is a nice wine, and while Sauvignon Blanc is a classic goat cheese companion, Nessler has another idea. “We love pairing with beer because it’s not as acidic as wine. Goat cheese tends to be fairly acidic, and acid and acid are really harsh on your palate, so it can actually be kind of tricky to pair goat cheese with a lot of wine,” she says. “What I love most about it is that goat cheese tends to coat your palate, with all of that really luscious fat in it, and what the bubbles in beer do is cut through that fat and allow you to taste more of the cheese and the beer.” Consider us sold.

Sours: https://www.foodandwine.com/travel/goat-cheese-common-misconceptions

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There are never cops. mumbled in the kitchen when I entered there, screwed up Vitya. He was sitting in his underpants at the table, and in front of him was a bottle of vodka unfinished yesterday. If this "horned" deer had known what his wife was doing on this very table last night.



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